What did everyone cook today?
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Made some Asian style baby backs and baked beans. Doctored up a can of Bush beans and marinaded the ribs with the dreaded cilantro and fish sauce and topped them cilantro and chopped peanuts. No pics just to busy with the chainsaw cleaning up winter damage. Maybe another week before it will be time for the chipper.
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Tex_77 good looking Mac and cheese, doesn’t look like it come out of box.
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Tex_77 you must have someone watching me Tex! We just did the exact same thing a night or few ago with smoked burgers & onions with Gouda Cheese. Mighty fine looking Mac & Cheese I’d say. How did it taste?
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YooperDog calldoctoday The mac and cheese was homemade, and it was delicious!
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Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Here is some nice shrimp & salmon fillets marinated in Walton’s Sweet Bourbon Marinate using the Five Minute Marinator (but leaving it for much longer than five minutes), smoked with Pecan chunks (home cut & split) & Jack Daniels Whiskey Barrel Chips along with some herbed rice. I did this last week & it was very good. Everyone really liked the salmon, it was like candy & the Shrimp was perfect. Got a good deal on some Wild (Only) Gulf Shrimp for $5.99 lb. I smoked some of the shrimp directly on the jerky rack & some in the cast iron pan (without the wooden handle). -
Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Tex_77 Very nice. I have a corned beef with vegetables including carrots, new potatoes, onions, & cabbage. I was going to smoke the beef & crock pot the vegetables, but with Margaret, I decided to just crock pot it so Margaret can watch it as I have to do an out of state inspection tomorrow. we will eat that for a few days. Before I do a few butts & a few Buckboard Bacon chunks that have been brining for several day already in Walton’s Blue Ribbon Maple Bacon Brine.
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Here is a little Uncle Crock’s Uccelli Arribbiata. I cooked that up last night along with some broccoli & a little herbed lemon butter & olive oil sauce. Everyone liked it, so we will eat some more tonight! -
Classic sunday dinner of beef chuck roast, homemade mashed potatoes and beef gravy, plus a little corn to round it all out.
Tex_77 Remember, whenever you eat corn you are suppose to say “see you tomorrow” it is a family tradition…I know, we are a weird family
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Better Living Through BBQ!
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calldoctoday Yeah, I left the chicken in the 5 Minute Marinator for about 1 hour. I understand the theory behind 5 minutes being enough, but more is almost always better!
Joe Hell that’s a boss knife!
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Tex_77 Remember, whenever you eat corn you are suppose to say “see you tomorrow” it is a family tradition…I know, we are a weird family
Departing Contestant I tell my family every time!
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Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Joe Hell so no salt? Must have been terrible!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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So I come home to a giant Walton’s box, with my wives name on it, I wonder what she bought me!?!
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Jackpot! Marinade Express Pro!!
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Tex_77 On Saturday I made a brisket for the crew meal at the end of the day. The rub I used was ancho chile based, dark roast coffee and brown sugar and let marinate for 3 days. For serving we used a local made brioche hoagie roll. I’ll post the rub recipe when I get back to the shop.
Joe Hell I want some of those burnt ends!!!
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calldoctoday Yeah, I left the chicken in the 5 Minute Marinator for about 1 hour. I understand the theory behind 5 minutes being enough, but more is almost always better!
Joe Hell that’s a boss knife!
Jonathon I am going to try to include my old BBQ knife in a photo too some day. But honestly, the older high carbon steel knives are sharper & better, just not as big so more work.
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